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Enjoy roasted kabocha squash soup this fall – it’s nutrient-dense and a perfectly cozy, comforting soup for fall and winter!
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Why You’ll Love This Recipe
As soon as fall hits, I’m adding pumpkin and butternut squash to cozy mains like butternut mac and cheese, vegan pumpkin chili, and creamy pumpkin risotto.
In this simple, low-cost kabocha squash soup recipe, onion and squash are roasted to caramelize their natural sugars, then simmered in broth with warm spices like ginger, garlic, and cumin, before blending. Aside from chopping the squash, it’s a total breeze and ready in just an hour.
For more cozy squash inspiration, try roasted delicata squash and sweet potato soup, vegan stuffed acorn squash, or baked spaghetti squash.
Ingredient Notes
Read the recipe card for the full list of ingredients and substitutes.
- Kabocha squash: Choose one that’s heavy for its size with dark green (or deep orange-red) unblemished skin. Avoid any with soft spots. Other winter squash/pumpkin also work.
Recipe Variations and Add-Ins
- Apple/pear: 1-2 apples/pears add sweet-tart flavor.
- Carrot: For flavor depth.
- Lemon juice: (or lime juice) Added at the end.
- Maple syrup: (or brown sugar) to enhance the sweetness.
- ‘Cream’: Make creamier vegan kabocha soup recipe with ¼- ½ cup cashew cream, silken tofu, or full-fat canned coconut milk added at the end.
- Nutritional yeast: Adds umami, ‘cheesy’ flavor to the kabocha soup.
- Other seasonings: Add depth with ground coriander, paprika, chili powder, and/or turmeric, or use 1-2 tsp curry powder or garam masala.
How to Make Kabocha Squash Soup
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
Step 1: Preheat the oven to 400°F/200°C and line a baking sheet. Meanwhile, peel and quarter the onion and kabocha squash, scooping out the seeds with a spoon.
Step 2: Transfer the chopped ingredients to the baking sheet, toss with the oil, one tablespoon of garlic, and a teaspoon of salt, and place the squash upright, tucking the onion pieces beneath (to avoid burning). Roast for 30-35 minutes, until tender and lightly caramelized. Then set aside until cool enough to peel away the skin.
Step 3: Transfer the roasted kabocha squash and onion to a large pot with the remaining garlic powder, cumin powder, ginger, black pepper, salt, and vegetable broth.
Step 4: Stir well, bring to a boil, cover, then lower the heat to simmer for 5-10 minutes. Stir well, bring to a boil, cover, then lower the heat to simmer for 5-10 minutes.
Step 5: Turn off the heat and use an immersion blender (or stand blender) to blend until smooth. Taste and adjust any seasonings, then serve the kabocha squash soup warm, optionally garnished with fresh thyme and red pepper flakes. Enjoy!
If you use a stand blender, only fill it halfway, working in batches if needed. Blend with the chute/vent open (covered with a kitchen towel) or pause occasionally to open the lid and allow steam to release.
FAQs
Absolutely! Kabocha squash is a nutrient-dense vegetable loaded with vitamins, minerals, and antioxidants, including beta-carotene, vitamin C, vitamin A, potassium, iron, and fiber – which provide several health benefits.
Technically, you could use your preferred method of cooking the squash, but you’ll miss the delicious, sweet, caramelization that roasting provides.
Sure! Transfer everything to a crockpot for 1-2 hours on HIGH or 3-4 hours on LOW. Then, use an immersion blender directly in the crockpot.
Recipe Notes and Tips
- For more caramelization: Broil the roasted squash for 1-3 minutes.
- For easier chopping: Microwave the squash for 2-4 minutes (poke a few holes first), to slightly soften it. Then, use a long, sharp knife.
- Save the seeds: Roast and toss them with seasonings as a tasty snack.
- To adjust the soup thickness: Adjust how much broth/water you use.
- Immersion blender vs blender: Immersion blenders are convenient but less smooth. High-powered blenders (like Vitamix) make it very smooth.
- Make it as pasta sauce: Reduce the broth and optionally add nutritional yeast/vegan cheese.
Topping Ideas
As delicious as soup is alone, you’ll never see me turning down toppings either, like:
- A swirl of coconut cream, cashew cream, or vegan yogurt
- A drizzle of chili oil or garlic oil
- Fresh herbs (I.e., parsley, thyme, sage, chives, green onion, cilantro, etc.)
- Microgreens
- Roasted spicy pumpkin seeds, air fryer chickpeas, or crunchy croutons
- Crispy shallots or crispy baked kale chips
- Fresh fruit (like pomegranate, finely diced apple/pear, etc.)
Serving Suggestions
Enjoy this comforting, creamy kabocha soup as an appetizer or main, alone or with:
- Bread (Like crusty no-knead bread, vegan dinner rolls, vegan focaccia, or vegan naan)
- Sandwiches (like a pesto tofu sandwich, mushroom sandwich, or vegan grilled cheese/ topped bagel)
- Salad (A leafy green salad, pear salad, roasted beet kale salad, or apple pecan salad)
- Grains (make heartier soup with cooked quinoa, wild rice, etc.)
Storage Instructions
Fridge: In an airtight container for 4-5 days.
Freeze: In freezer-safe bags (spread flat) or airtight containers/Souper cubes for up to 4 months. Then, thaw in the fridge overnight.
Reheat: On the stove (over medium-low heat), stirring often, or in a microwave (in 30-second bursts, stirring between). Add more water/stock if preferred.
More Cozy Vegan Squash Recipes
Vegan Lunches
Thai Butternut Squash Soup
Vegan Dinners
Butternut Squash Curry
Vegan Dinners
Roasted Pumpkin Soup
If you tried this kabocha squash soup recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
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Kabocha Squash Soup
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Ingredients
- 2 pounds kabocha squash
- 1 yellow onion peeled and quartered
- 2 tablespoons olive oil
- 1 tablespoon garlic powder (for roasting)
- 1 teaspoon salt plus more to taste
- 1 tablespoon garlic powder (for soup)
- 1 teaspoon cumin powder plus more to taste
- 2 cups water
- 1 vegetable bouillon cube
- 1 teaspoon ginger powder
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
- Fresh thyme and crushed red pepper for garnish (optional)
Instructions
- Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
- Cut the kabocha squash into quarters and scoop out the seeds.
- Line a baking sheet with parchment paper. Place the squash quarters and onion pieces on the sheet.
- Drizzle with olive oil, sprinkle with 1 tablespoon garlic powder and 1 teaspoon salt, and toss to coat evenly.
- Arrange the squash cut side up, tucking the onion pieces underneath.
- Roast for 30 minutes. Check doneness by piercing the squash with a fork—if soft, it’s ready. If not, roast in 5-minute increments until tender.
- Remove from the oven and let cool slightly. Peel off and discard the squash skin.
- Place the roasted squash and onion into a large pot.
- Add 1 tablespoon garlic powder, 1 teaspoon cumin powder, water, vegetable bouillon cube, ginger powder, black pepper, and thyme.
- Cover the pot, bring to a boil, then reduce heat and simmer for 5–10 minutes.
- Remove from heat and blend with an immersion blender until smooth, or blend in batches in a countertop blender.
- Taste and adjust seasoning with more salt or cumin if desired.
- Serve hot, garnished with fresh thyme and crushed red pepper if desired.
Notes
- For more caramelization: Broil the roasted squash for 1-3 minutes.
- For easier chopping: Microwave the squash for 2-4 minutes (poke a few holes first), to slightly soften it. Then, use a long, sharp knife.
- Save the seeds: Roast and toss them with seasonings as a tasty snack.
- To adjust the soup thickness: Adjust how much broth/water you use.
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